For the yeast we used a Wyeast Champagne yeast smack pack, which, I didn't smack hard enough apparently because the inner bag hadn't broken when I opened it (I've never used a smack pack before). So I sanitized a knife and punctured the inner pack, mixed it as best I could and poured it into the juice and sugar mixture.

No real vigorous fermentation yet, but I see a fairly steady stream of small bubbled making their way up the side of the carboy.

Can't wait to try this!

Thanks Ed, as well as everyone else who's made this and posted their tweaks, etc!

My fermentation is slowing down. Is anyone clarifying their apfelwein ? Anyone racking it to a secondary ? *chuckle... my inlaws are coming next week. I wonder if I should bother bottling or kegging it or if we should just drink it from the carboy ! I'm dying to taste it.